- 6 tablespoons buttermilk
- 6 tablespoons Chimichurri Sauce
- 5 tablespoons mayonnaise
- 1/4 teaspoon kosher salt
- 6 cups (packed) baby romaine or romaine hearts
- 1 Kirby cucumber, sliced
- 2 large hard-boiled eggs, sliced
- 1 ripe Hass avocado, sliced
- 2 radishes, thinly sliced
- 1 cup shredded grilled whole chicken breast (from Spatchcock Grilled Chicken )
- 1 cup shredded Brown Sugar BBQ Pork Butt
- 1/2 pint (1 cup) cherry tomatoes, halved
- 1/2 cup cubed Swiss cheese
- 1/2 cup croutons
- Kosher salt and freshly ground black pepper
- Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
- Toss lettuce and cucumber with dressing in a large serving bowl. Arrange eggs, avocado, radishes, chicken, pork, tomatoes, cheese, and croutons over salad and season with salt and pepper.
- Dressing can be made up to 3 days in advance. Cover and chill.